The popularity of Grilled Pizzas at our home has led my nephew to proclaim that this would be his final meal should he ever be on death row. Having no doubt that he is headed there in a few years, I decided to make this yesterday and invite them over.

There are a lot of ingredients and instructions but keep going; it’s well worth it in the end.

Grilled Rosemary-Crusted Pizzas with Spicy Italian Sausage, Bell Peppers, Onions and Cheese

Dough:

Save yourself a lot of time and purchase the Rhoades roll dough. These will pound out into the ideal size of 9-inch round. Sprinkle fresh chopped rosemary leaves into the dough.

Toppings:

3/4 cup olive oil
6 tablespoons balsamic vinegar
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 pound johnsonville mild italian sausages
2 yellow or red bell peppers, cored, quartered lengthwise
1 large onion, peeled, cut into 1/2 inch-thick wedges

Whisk first 4 ingredients in medium bowl. Let vinaigrette stand 15 minutes at room temperature or refrigerate up to 2 hours.

Prepare grill on medium heat. Arrange sausages, peppers, and onion on baking sheet. Brush with some of vinaigrette. Sprinkle with salt and pepper. Grill sausages until cooked through (about 15 minutes turning occasionally). Grill peppers and onions until slightly charred and crisp-tender, turning and basting once, about 8 minutes.

Transfer sausages and vegetables to cutting board. Cut sausages into 1/2 inch pieces and peppers into thin strips.

Final Preparation:

2 cups grated mozzarella cheese
1/2 cup freshly grated Parmesan cheese
2 cups crumbled chilled soft fresh goat cheese (such as Montrachet; can also use Feta)
4 plum tomatoes, halved, seeded, chopped
3/4 cup chopped green onion tops

Place dough rounds on grill over medium heat until top of dough puffs and underside is crisp, about 3 minutes. Turn rounds over. Grill about 1 minute. Transfer to baking sheet with well-grilled side up. Sprinkle each with mozzarella and Parmesan. Top each with sausage, peppers, onion, goat cheese, tomatoes, and green onions. Drizzle each with 1 1/2 tablespoons vinaigrette. With large metal spatula, return pizzas to grill. Close grill and cook until cheese melts and dough is cooked through and browned, about 5 minutes. Enjoy.

I have to thank Chef Kyle Nicholson for teaching this to me. He was the Chef Instructor at Sur La Table 5 years ago when I first began taking cooking classes.

Happy Customers. Sorry for the glare. Can you guess which one is headed to death row?

Happy Eating.

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